Wähle deine Klassenstufe

Lass dich abfragen und lerne mit vielen interessanten Inhalten.

Australia

Vocational Academy

Diploma of Hospitality

Kostenlose Übungen

Work Placement

Purpose and Benefits of Work Placement41 Roles and Responsibilities of Students and Supervisors47 Workplace Health and Safety48 Professional Conduct and Ethics49 Identifying Suitable Work Placement Opportunities48 Developing a Work Placement Plan47 Preparing for the Workplace46 Applying Hospitality Skills and Knowledge43 Developing Workplace Competencies43 Maintaining Professionalism and Ethics46 Reflecting on Learning and Experiences45 Evaluating Work Placement Outcomes41 Preparing a Work Placement Report45 Career Planning and Next Steps47

Food and Beverage Service

Introduction to Food and Beverage Service46 Principles of Food and Beverage Service49 Food and Beverage Service Equipment44 Menu Planning and Design48 Food and Beverage Service Procedures41 Food and Beverage Service Techniques40 Food and Beverage Service Supervision45 Food and Beverage Service Cost Control48 Food and Beverage Service Marketing47

Cookery

Workplace Health and Safety40 Kitchen Equipment and Tools40 Mise en Place and Food Preparation43 Basic Knife Skills42 Cooking Methods42 Sauces and Stocks40 Plating and Presentation43 Table Service45 Customer Service48 Foodborne Illnesses42 Food Handling and Storage42 Cleaning and Sanitation44 Menu Design and Development41 Food Costing48 Inventory Management44

Hospitality Operations

Introduction to the hospitality industry44 Customer service principles40 Workplace health and safety44 Menu planning and design44 Food and beverage service techniques45 Wine and beverage knowledge45 Front office operations44 Housekeeping operations43 Hotel security and emergency procedures42 Event planning and coordination42 Event marketing and promotion45 Event logistics and operations47 Hospitality accounting and finance44 Human resource management in hospitality41 Hospitality marketing and sales48

Customer Service

Definition and Importance of Customer Service46 Customer Service Principles44 Types of Customers42 Communication Skills for Customer Service40 Establishing Rapport with Customers45 Handling Customer Complaints47 Customer Relationship Management (CRM)40 Building Customer Loyalty46 Understanding Hospitality Service Standards47 Service Delivery in Different Hospitality Settings41 Technology in Customer Service43 Measuring and Evaluating Customer Service44 Ethical Responsibilities in Customer Service44 Legal Implications of Customer Service40 Managing Difficult Customers42 Cultural Sensitivity in Customer Service44

Event Management

Introduction to Event Management44 Event Concept Development41 Event Budgeting and Finance49 Event Marketing and Promotion32 Event Operations and Logistics46 Event Evaluation and Follow-Up41 Event Venue Selection and Management37 Event Decor and Styling41 Event Lighting and Sound44 Event Entertainment and Activities44 Event Food and Beverage Management43 Event Risk Assessment and Management41 Event Sustainability43 Event Technology Trends43 Event Technology Integration41

Tourism

Definition and Scope of Tourism43 History and Evolution of Tourism40 Types and Segments of Tourism41 Tourism s Impact on Society and the Environment47 Tourism Policy and Planning44 Destination Management and Marketing42 Sustainable Tourism Development38 Tourism Infrastructure and Services49 Tourism Product Development44 Customer Service in Tourism43 Tourism Risk Management41 Tourism Finance and Accounting43 Tourism Market Research42 Tourism Data Analysis and Interpretation44 Tourism Forecasting and Modeling44 Tourism Impact Assessment42

Australia

Vocational Academy

Diploma of Hospitality

Kostenlose Übungen

Work Placement

Purpose and Benefits of Work Placement41 Roles and Responsibilities of Students and Supervisors47 Workplace Health and Safety48 Professional Conduct and Ethics49 Identifying Suitable Work Placement Opportunities48 Developing a Work Placement Plan47 Preparing for the Workplace46 Applying Hospitality Skills and Knowledge43 Developing Workplace Competencies43 Maintaining Professionalism and Ethics46 Reflecting on Learning and Experiences45 Evaluating Work Placement Outcomes41 Preparing a Work Placement Report45 Career Planning and Next Steps47

Food and Beverage Service

Introduction to Food and Beverage Service46 Principles of Food and Beverage Service49 Food and Beverage Service Equipment44 Menu Planning and Design48 Food and Beverage Service Procedures41 Food and Beverage Service Techniques40 Food and Beverage Service Supervision45 Food and Beverage Service Cost Control48 Food and Beverage Service Marketing47

Cookery

Workplace Health and Safety40 Kitchen Equipment and Tools40 Mise en Place and Food Preparation43 Basic Knife Skills42 Cooking Methods42 Sauces and Stocks40 Plating and Presentation43 Table Service45 Customer Service48 Foodborne Illnesses42 Food Handling and Storage42 Cleaning and Sanitation44 Menu Design and Development41 Food Costing48 Inventory Management44

Hospitality Operations

Introduction to the hospitality industry44 Customer service principles40 Workplace health and safety44 Menu planning and design44 Food and beverage service techniques45 Wine and beverage knowledge45 Front office operations44 Housekeeping operations43 Hotel security and emergency procedures42 Event planning and coordination42 Event marketing and promotion45 Event logistics and operations47 Hospitality accounting and finance44 Human resource management in hospitality41 Hospitality marketing and sales48

Customer Service

Definition and Importance of Customer Service46 Customer Service Principles44 Types of Customers42 Communication Skills for Customer Service40 Establishing Rapport with Customers45 Handling Customer Complaints47 Customer Relationship Management (CRM)40 Building Customer Loyalty46 Understanding Hospitality Service Standards47 Service Delivery in Different Hospitality Settings41 Technology in Customer Service43 Measuring and Evaluating Customer Service44 Ethical Responsibilities in Customer Service44 Legal Implications of Customer Service40 Managing Difficult Customers42 Cultural Sensitivity in Customer Service44

Event Management

Introduction to Event Management44 Event Concept Development41 Event Budgeting and Finance49 Event Marketing and Promotion32 Event Operations and Logistics46 Event Evaluation and Follow-Up41 Event Venue Selection and Management37 Event Decor and Styling41 Event Lighting and Sound44 Event Entertainment and Activities44 Event Food and Beverage Management43 Event Risk Assessment and Management41 Event Sustainability43 Event Technology Trends43 Event Technology Integration41

Tourism

Definition and Scope of Tourism43 History and Evolution of Tourism40 Types and Segments of Tourism41 Tourism s Impact on Society and the Environment47 Tourism Policy and Planning44 Destination Management and Marketing42 Sustainable Tourism Development38 Tourism Infrastructure and Services49 Tourism Product Development44 Customer Service in Tourism43 Tourism Risk Management41 Tourism Finance and Accounting43 Tourism Market Research42 Tourism Data Analysis and Interpretation44 Tourism Forecasting and Modeling44 Tourism Impact Assessment42